These sourdough blueberry scones are light, airy, not overly sweet and the perfect breakfast or snack treat.

There is sourdough starter in this recipe.  There are SO MANY sourdough starter recipes out there, and tips, tricks, etc. 

My sourdough starter is all unbleached all-purpose flour.  Some starters add rye flour, whole wheat flour, but I went with straight all-purpose.

That could be why it took me nearly two weeks for my starter to be active enough to bake with, but it was definitely worth the wait.  Check out this blog post for a lot of information on how to get your sourdough starter going.  But see all those bubbles?  That means it’s ready to eat!

this is the jar of sourdough starter

Ingredients needed for sourdough scones

  • all-purpose flour (you can use self-rising flour too)
  • quick oats
  • baking powder
  • salt
  • sugar
  • butter
  • sourdough starter
  • unsweetened almond milk (or milk of choice)
  • blueberries
  • decorative or coarse sugar 

How do you make light fluffy scones?

Cold butter + hot stove = fluffy, tender scones.  Freezing my scone dough after forming for 30 minutes while my oven gets to 425 makes all the difference.  You will get THE BEST knife cuts on your scone with this process.  

this is scone dough that has been sliced after 30 minutes of freezer before going into a hot oven

this is a blueberry scone made with sourdough starter

Sourdough Blueberry Scones

Yield: 8
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

These sourdough blueberry scones are light, slightly sweet and a perfect breakfast with eggs, or an afternoon snack.


  • 1.5 cups all-purpose flour
  • 1/2 cup quick oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon butter, grated
  • 1/2 cup (100 grams) sourdough starter
  • 1/2 cup unsweetened almond milk
  • 1 cup blueberries
  • 1 tablespoons coarse decorative sugar


    In a large bowl, mix the flour, oats, baking powder, salt and sugar. Add grated butter and toss to coat. Toss in blueberries.
    Stir in the almond milk, sourdough starter and mix just until combined and there is no flour in the bottom of your bowl.
    Shape into a circle. With wet hands, slightly pat down and shape. Freeze for 30 minutes. This will give you excellent knife cuts. Sprinkle decorative sugar over the top of each scone.
    Heat oven to 425. Bake for 15-18 minutes. Store in an airtight container for up to a week.


As of the date of this publication, each scone is 5 WW points. Click here for the WW tracker to track straight to your journal.

I entered the recipe into a nutritional database, each scone is 247 calories, 11 fat, 39 carbs, 2.1 fiber and 3.6 protein.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

I don’t consider myself a baker, so these scones are pretty much foolproof.  You can also use frozen blueberries if you don’t have fresh blueberries.

Looking for more breakfast inspiration?  Check out my Top 10 pancake recipes!